Description
A vibrant and crunchy cucumber salad inspired by Din Tai Fung, perfect for warm evenings and quick meals.
Ingredients
Scale
- 4 medium Persian Cucumbers
- 2 cloves Garlic
- 2 tablespoons Sesame Oil
- 2 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 1 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Sugar
Instructions
- Slice the Persian cucumbers into thin rounds or half-moons and place them in a mixing bowl.
- Mince the garlic and combine it with sesame oil, soy sauce, rice vinegar, crushed red pepper flakes, and sugar in a small bowl. Whisk until well mixed.
- Pour the dressing over the cucumbers and gently toss until they are evenly coated.
- Let the salad sit for about 10 minutes at room temperature before serving for the best flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg